Season pheasant with salt and pepper; roll in flour. Brown in shortening in skillet; place in baking dish. Prepare brown gravy mix and onion gravy ...

Thoroughly salt pheasant inside and out; fill cavity with bay leaf and celery leaves. Wrap pheasant breast with bacon; secure in place with string. ...

Soak wild rice in cold water to cover overnight in the top part of the double boiler. In the morning, drain off water; place rice over boiling water ...

Split down the back and flatten breast. Wipe with a damp cloth inside and out. Season with salt and pepper. Put in a covered baking dish. Bake 1 ...

Clean prairie chicken; dress and cut into serving portions. Plunge into cold water; drain thoroughly, but do not wipe dry. Season well with salt and ...

Dredge bird with flour, salt, pepper and savory. Sprinkle thyme and basil on strip of bacon; roll up and fasten with toothpicks. Place bacon roll in ...

Prepare duck. Soak 2 hours in solution of cold water and 1 cup vinegar. Dry and season with salt and pepper. Leave overnight in a cool, dry place. ...

Clean, singe, wash and dry the 6 to 7 pound goose. Stuff with dressing. Bake, uncovered at 500 degrees for 30 minutes. Turn oven to 350 degrees; ...

Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; cook for several minutes. Add quail and brown on all sides. Add wine, salt, pepper, ...

Clean goose well, season with salt and pepper and vinegar. Place an onion in cavity. Let stand overnight. Remove onion. Dredge with flour and place ...